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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Chimichangas Recipe

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This recipe for Chimichangas is from The Somnitz Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. beef stew meat
1 1/2 c. water
2 cloves garlic (minced)
2 Tbsp. chili powder
1 Tbsp. vinegar
2 tsp. dried oregano (crushed)
1 tsp. salt
2 tsp. cumin
1/8 tsp. pepper
12 (10") flour tortillas
olive oil for frying
2 c. shredded lettuce
2 c. guacamole
Directions:
Directions:
1. In medium saucepan combine meat, water, garlic, chili powder, vinegar, oregano, salt, cumin and pepper. Bring to boiling. Cover; reduce heat and simmer about 2 hours or until meat is very tender.

2. Uncover and boil rapidly about 15 minutes or until water has almost evaporated. Watch closely and stir near end of cooking time so meat doesn't stick. Remove from heat. Using 2 forks, shred meat very fine.

3. Meanwhile, wrap stack of tortillas in foil; heat in 350º oven for 15 minutes. Spoon about 1/4 cup meat mixture onto each tortilla, near one edge. Fold edge nearest filling up and over filling just until mixture is covered. Fold in the two sides envelope fashion, then roll up. Fasten with wooden pick, if needed.

4. In heavy skillet or saucepan fry filled tortillas in 1/2 inch hot oil about 1 minute on each side or until golden brown. Drain on paper toweling. Keep warm in 300º oven while frying remaining chimichangas. Garnish with lettuce & guacamole.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
3 hours

 

 

 

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